Bruschetta-Style Chicken over Risotto

Prep: 10 min

Cook: 20 min

Serves: 4

Cost per serving: $2.48

1 8-oz. package risotto mix, any flavor

2 Tbsp. olice oil

1 large tomato, chopped (about 1/2 cup)

1/4 cup jarred roasted red peppers, drained and chopped

1/2 cup shredded baby arugula

4 oz. mozzarella, diced

1/4 cup balsamic vinaigrette

1/2 cup plain bread crumbs

2 Tbsp. grated Parmesan

11/4 lb. boneless, skinless chicken breasts, pounded thin

1 small clove garlic, minced

I. Prepare risotto as package directs, using 1 Tbsp. olive oil. Mix tomato, peppers, arugula, Mozzarella, vinaigrette, salt and pepper in a bowl.

II. Mix bread crumbs and 1 Tbsp. Parmesan. Dip chicken in crumb mixture. Warm 1 Tbsp. oil in a skillet over medium heat. Cook chicken until golden, about 7 minutes, turn halfway.

III. When risotto is nearly done, stir in garlic and 1 Tbsp. Parmesan; cook 3 minutes. Serve chicken over risotto, topped with tomato mixture.

Per Serving: 563 Cal., 19gFat (6g Sat.), 101mg Chol., 2g Fiber, 43g Pro., 57g Carb., 1,758mg Sod.

Recipe found in All You Magazine